Cooking Italian Sausage

Cut in 4 to 5 inch pieces. Saute in a skillet using olive oil. Brown sausge on medium high heat, about 8 to 10 minutes. Lower to simmer and add 2oz white wine and cover. Cook until the wine evaporates, about 25 minutes total cooking time. You can also add peppers and onions if desired.

Family Meatball Recipe

• 2 lbs. lean ground sirloin
• 1 lb. pork and veal Italian sausage
• 1 med. Onion diced
• 1 tsp. garlic puree
• 4 oz. grated Pecorino Romano cheese
• 4 oz. Italian style bread cumbs
• 6 eggs
• 3 oz. milk
• 1 tsp. salt
• 1 tsp. black or white pepper

Mix all ingredients together. Form meatball to desired size. Bake at 350° for 35 min. Add your sause and cook 1 hour.

Boliche [eye round]

• 1 3lb. boliche stuffed with ham and chorizo
• 2 large onions, peeled and chopped
• 1 large green pepper, seeded and chopped
• 3 cloves garlic, minced
• 4 tbsp. Vigo Extra Virgin Olive Oil
• 2 bay leaves
• 3 beef bouillon
• water, sufficient to cover 3/4 of the boliche

Place boliche in a large dutch oven or roasting pan. Add onions, green pepper, garlic and olive oil. Brown vegetables and boliche in pan.When boliche is browned on all sides, add water. Using a spatula, scrape crust from bottom of pan. Add bouillon, bay leaves, salt and pepper to taste. Cover, cook on stove or in the oven (at 350°) for about 1 hour, turn boliche, continue cooking another 1 hour to 1 1/2 hours until done. Remove from pan, let cool about 10 minutes, slice with electric knife. Place slices in serving dish and pour gravy over boliche.

*Serves 6 to 8 people